Before you shop for pork, it’s helpful to understand some basic information as well as the primal cuts from which the retail cuts are butchered. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. And in addition, there are many cuts of pork in the market, many of which are sold under a variety of alternate names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
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Primal Cuts of Pork
Four different cuts of pork are sold at the wholesale level. From this first series of cuts, known in the trade as primal cuts, a butcher (usually at a meatpacking plant in the Midwest but sometimes on-site at your market) will make the retail cuts that you bring home from the market.
Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
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Before you shop for pork, it’s helpful to understand some basic information as well as the primal cuts from which the retail cuts are butchered. Buying and cooking today’s lean pork chops or tenderloins can be a challenge. And in addition, there are many cuts of pork in the market, many of which are sold under a variety of alternate names. Pork labels can also be confusing. Our retail cuts chart will help you understand shopping for pork, cut by cut.
Pork Rib Roast Basics
FAQ
What is a pork rib roast called?
What cut of pork is good for roasting?
What is the most tender prime cut of pork?
What is prime rib?
If you’ve ever been to a fancy wedding, New Year’s Eve party, or Easter celebration, then you may have been lucky enough to encounter prime rib on the menu. According to Mr. Steak, prime rib — also called a standing rib roast — is cut from, as you may have guessed, the cow’s ribs, and is a classic for the holidays, according to The Spruce Eats.
Rib steak vs Rib eye: Which is healthier?
Most red meat is loaded with vitamins and minerals that are excellent for heart health and other body functions. Red meat is a significant source of protein, which is necessary for muscle health and both of these steaks are loaded with protein in each serving. Steak is also a good source of vitamin B12, vitamin B6, iron, phosphorus and zinc. Rib steak has quite a bit of saturated fat, especially in fattier pieces, like the ribeye. Because sirloin steaks have less fat content than a ribeye, it’s safe to say that the sirloin is the better option if you are following a low-fat diet.
Is a top loin roast cheaper than a prime rib?
Top loin roast is a lot cheaper, but also tastes delicious. If you eat beef, you most likely love prime rib, the fancy standing rib roast often served on special occasions. However, this pricey roast likely surpasses most grocery budgets, even when we’re shopping for something nice for a dinner party.
How much does a pound of prime rib cost?
Due to its prized status, dramatic presentation, and delicious flavor, prime rib fetches a pretty penny — about $37 per pound at D’Artagnan, for example, with dry-aged versions often costing more. But if you love the flavor and texture of prime rib and just can’t shell out the big bucks for it, there’s good news.